Baba Ghannouj Soup

1. 1

   Heat the eggplant in a 350 degree oven for 15 to 20 minutes.

2. 2

   Cool, then holding it by the stem, carefully peel the skin away and remove the stem.

3. 3

   Puree with the tahini, garlic, and salt.

4. 4

   Stir into the heated stock, then bring to a simmer.

5. 5

   Partially cover, then simmer for 30 minutes.

6. 6

   Remove from heat and press through a sieve, discarding solids.

7. 7

   When ready to serve, heat the soup, then beat the egg with the lemon juice and stir through the simmering soup to form long egg strands.

8. 8

   Simmer for another minute, then ladle into bowls and top with handfuls of fresh chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.